Yom Kippur Recipe - Chicken Soup with Kreplach | IFCJ
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Yom Kippur Recipe - Chicken Soup with Kreplach


Place chicken in a large soup pot. Add cold water and bring close to boiling point. Skim froth from top before soup actually boils. Add remaining ingredients. Cover and simmer for 2½ hours. Remove from heat. When cool, refrigerate and remove the fat.

Kreplach ingredients:


1 medium onion, diced
1 clove of garlic, minced
2 tablespoons of oil
2½ cups of cooked chicken, beef, or liver, diced or ground
⅛ teaspoon pepper
pinch of cinnamon


2 eggs
3–4 tablespoons water
½ teaspoon salt
pinch of white pepper
2 tablespoons oil
2 cups flour, sifted


Filling: In a large skillet, sauté onion and garlic in oil over medium heat until tender. Add meat and seasonings and cook for 10 minutes while stirring.

Dough: Beat eggs, adding water, salt, pepper and oil. Stir in flour. Mix until smooth. Add a little flour if too sticky. Knead for 5 minutes. Cover and let rest for at least 20 minutes. Divide into 3 parts. Roll out each part into a rectangle ⅛ inch thick. Cut into 3-inch squares or circles and place a teaspoonful of filling in center. Fold diagonally to make a triangle. Wet edges with cold water or egg white and pinch to seal. Drop gently into a large pot of boiling salted water or soup and simmer for 15–20 minutes. Serve in soup or as a side dish.

Yields 30 kreplach.


  • For Soup
  • 1 (4-pound) chicken, cut into eighths or quarters
  • 3 quarts cold water
  • 4 medium onions, cut into chuncks
  • 2 stalks celery, cut into large pieces
  • 1 parsley root, cut in half
  • 1 parsnip, cut into thirds
  • 1-2 medium zucchini, cut into thirds
  • Pinch of white pepper
  • Salt, to taste
  • 2 sprigs fresh parsley and 2 sprigs fresh dill, wrapped in an herb bag
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